WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Mix all the ingredients together in a small bowl and set aside.
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
- Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
- Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
BACON AND LEEK WARM POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
- Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
- Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
- Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by chia2160
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
TANGY POTATO AND LEEK SALAD
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
- Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g
LOBSTER SALAD IN POTATO LEEK NESTS
The fryers we used to make these lacy baskets are available in most cookware stores and online.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels.
- While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks.
- Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture.
- For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary
- To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
LEEK SALAD
Provided by Melissa d'Arabian : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
- Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.
LEEK SALAD
Make and share this Leek Salad recipe from Food.com.
Provided by Midwest Maven
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, oil, salt and pepper.
- Toss the dressing with the leeks.
- Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
- Add the olives and cilantro and toss well.
- Add more salt and pepper if you like and chill for an hour.
Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7
WARM POTATO SALAD
Steps:
- Boil potatoes in salted water until cooked but firm. When cool enough to handle, slice into pieces about 1/3 inch thick. Place in warm serving bowl.
- In saucepan, combine olive oil, vinegar, tarragon, mustard, scallions, parsley, salt and pepper over medium-low heat. When it is warm - don't let it boil - pour over potatoes and toss gently. Adjust seasoning to taste.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 15 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 3 grams, TransFat 0 grams
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